Pig Roasting Around the World - Part Ten

I'll be honest with you, it might be easier to find the Lock Ness Monster, than a whole hog recipe in Scotland.

Alone among the peoples of northern Europe, the Scots historically harbored a deep aversion to eating pork. Even sausages seldom contained it. Unique to Scotland, beef has been the prevalent filling. The cultural idiosyncrasy persisted into the twentieth century, particularly in the Highlands.

Highland folklore put the devil in the shape of a pig and referred to him as such, “The Big Black Pig.”

Mix this with remaining stock, cider, and scotch and pour over the belly-side of the pig. Set 2 bags
of ice in the belly, and let the pig marinate and rest for 24 hours, flipping the pig once, half-way
through.

After 24 hours, remove the ice, drain excess marinade (reserve), pat dry, and set the pig on the
counter, skin side up, to come to room temp for about 2 hours.